The new vegetarian

Here's a dish that will cheer up even the glummest of midwinter dinner tables. This salad, with its sparkling colours and sharp-sweet flavours, will create the perfect counterbalance to a starchy substantial main course. And if you'd prefer a lighter and cleaner-tasting dish, simply omit the caramelised macadamia nuts. Having said that, do make them anyway - they make a wonderful nibble, and will keep for quite a while if stored in a sealed jar, though I doubt you'll be able to resist them for very long. Serves six.

For the dressing

100ml lime juice

1 lemon grass, chopped into small pieces

3 tbsp maple syrup

2 tbsp sesame oil

1 tsp soy sauce

½ tsp chilli flakes

4 tbsp light olive oil

For the salad

150g macadamia nuts

10g butter

2 tbsp sugar

½ tsp salt

½ tsp chilli flakes

7 inner leaves Savoy cabbage (170g), shredded

½ red cabbage (270g), shredded

1 mango, peeled, stoned and cut into thin strips

1 papaya, peeled, deseeded and cut into strips

1 red chilli, deseeded and cut into thin slices

15g fresh mint leaves

20g fresh coriander leaves

To make the dressing, put all the ingredients except the olive oil into a small saucepan, and reduce for five to 10 minutes, until thick and syrupy. Remove from the heat. Once it has cooled down, strain into a bowl, stir in the oil and set aside.

Put the macadamias in a hot frying pan and dry-roast for a few minutes, stirring occasionally, until lightly coloured on all sides. Add the butter and, once it has melted, the sugar, salt and chilli. Use a wooden spoon to stir constantly, to keep the nuts coated in the sugar as it caramelises. Be careful because this will take only a minute or two and the nuts can burn very quickly. Turn out the nuts on to a sheet of greaseproof paper and, once cool, roughly chop them.

Put the shredded cabbage in a large mixing bowl, along with the rest of the salad ingredients. Add the cool dressing, toss and taste. Add salt if you need to, and serve immediately.